title: Aggregation of beta-lactoglobulin and influence of D2O.
abstract: The conformational stability of beta-lactoglobulin increases in D2O over that in H2O. This is concluded from an increase in peak temperature by about 3 degrees C of differential scanning calorimetry (DSC) thermograms and from a decrease in overall aggregation rate. However, effects of pH and salt concentration on the heat-induced aggregation (reaction kinetics, DSC thermograms and aggregate growth) are similar in H2O and D2O. This indicates that the mechanism of heat-induced aggregation of beta-lactoglobulin is not significantly affected by replacement of H2O with D2O.
authors.affiliation: Netherlands Institute for Dairy Research (NIZO), Ede.
authors.forename: M
authors.initials: M
authors.lastname: Verheul
authors.forename: S P
authors.initials: SP
authors.lastname: Roefs
authors.forename: K G
authors.initials: KG
authors.lastname: de Kruif
mesh_terms: D002152:Calorimetry, Differential Scanning; D017666:Deuterium Oxide; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D007782:Lactoglobulins / Q000737:chemistry*; D012965:Sodium Chloride; D014867:Water
chemical_list: D007782:Lactoglobulins; D014867:Water; D012965:Sodium Chloride; D017666:Deuterium Oxide